A Little Surprise for Summer…
Random day shopping and came across some fresh Raspberries! I haven’t baked for awhile because I’ve been working on this blog, but it was about time to put that oven to use again! Also, what better to compliment a rich serving of ice cream than a rich chocolate cake with a gooey center.
**Makes about 12-16 cupcakes
- 1/2 cup of Cocoa Powder
- 1 cup of Boiling Hot Water
- 1-1/3 cup of All-Purpose Flour
- 2 tsp of Baking Powder
- 1/4 tsp of Salt
- 1/2 cup of Unsalted Butter (at room temperature)
- 1 cup of Granulated Sugar
- 2 Large Eggs
- 2 tsp of Pure Vanilla Extract
- 250g of Raspberries (A Standard-sized flat box of berries)
1. Pre-heat oven to 375 degrees F.
2. Prepare cupcake pan (to make mini cakes, not cupcakes, you don’t need to add baking cups unless you want to) by lightly buttering the cups or spraying with Canola Oil.
3. In a small bowl, add in the Boiling Hot Water and Cocoa Powder. Stir well and allow to cool at room temperature.
4. In a large bowl, whisk together the All-Purpose Flour, Baking Powder, and Salt.
5. In the bowl of an electric mixer (or you can use a separate bowl with a hand mixer), beat together Butter and Granulated Sugar until light and fluffy. Add in the Eggs, one at a time, and continue beating until smooth. Then add the Pure Vanilla Extract into the bowl.
6. Add the Flour-Mixture into the Electric Mixer bowl, beat until incorporated. Then add the cooled Cocoa-Mixture and stir until smooth.
7. First fill each cup to about 1/2 full and then add about 2-3 Raspberries in the middle of each cup (this will create the gooey filling). Then fill each cup up to about 2/3 full and make sure to cover the Raspberries.
8. Bake in the oven for about 16 to 20 minutes until risen and springy to the touch (make sure not to overbake the cupcake!).
9. Cool the cupcakes for about 10 mintues, then use a butter knife and slide it around the edges of each cup. You should be able to easily pop the cakes out of the pan (or if you used baking cups, even easier).
10. You could simply frost the tops with Icing. But to plate, I used a dab of Chocolate Sauce and brushed it across the plate in a curved motion. Then I dripped dots using Chocolate Sauce and Caramel to create a design. After positioning the Mini Cake, I topped it off with some Fresh Raspberries and served it with a side of Vanilla Ice Cream garnished with Corn Flakes.
A piece of art! Not only a great compliment to the taste of Vanilla Ice Cream, but it was a pleasure to plate:)!